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Forks Over Knives-The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year Kindle Edition

1,410 customer reviews

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Length: 368 pages Word Wise: Enabled

"The Uncook Book"
Packed full of signature nutritious dishes. Check out "The Uncook Book".

Editorial Reviews Review

Featured Recipe: Mushroom Stroganoff

Cookie Dough Ice Pops

Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And though there are many versions of the original recipe, I prefer this plant-based one, made with rich porcini mushrooms and lots of fresh herbs.

Serves 4

  • 2 large shallots, peeled and minced
  • 4 cloves garlic, peeled and minced
  • 2 teaspoons minced thyme
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon minced rosemary
  • 1 pound portobello mushrooms, stemmed and cut into large pieces
  • 1 ounce porcini mushrooms, soaked for 30 minutes in 1 cup of hot water that has just been boiled
  • ½ cup dry white wine
  • 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm
  • 1 cup Tofu Sour Cream (recipe follows)
  • Chopped parsley

Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking. Add the garlic and thyme, and cook for another minute. Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally. Add the porcini mushrooms, and their soaking liquid, and the wine. Stir, and cook over medium-low heat for 20 minutes.

When the stroganoff is finished cooking, stir in the sour cream. Add the cooked noodles and toss well. Serve garnished with the parsley.

Tofu Sour Cream

Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff.

Makes 1½ cups

  • 1 package extra firm lite silken tofu, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • Salt to taste

Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve.


“Pure elegance. Del’s recipes show just how sophisticated plant-based cooking can be. If you think gourmet can’t be healthy, be delightfully disproved with this book.”
Lindsay S. Nixon, author of The Happy Herbivore Cookbook, Everyday Happy Herbivore and Happy Herbivore Abroad

"The recipes in this book are versatile, simple to prepare and, most important, tasty."

"Forks Over Knives meals are good for the body―and the pocketbook."
Indianapolis Star

"The arguments for a plant-based diet in a resource-strapped world are increasingly convincing: It's cheaper, better for the environment, and can be a healthier option."
Philadelphia Inquirer

"[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream."
Chicago Tribune

“These recipes are so delicious . . . you’ll never miss the fat.”
Our Hen House

Product Details

  • File Size: 7844 KB
  • Print Length: 368 pages
  • Publisher: The Experiment; 1 edition (August 14, 2012)
  • Publication Date: August 21, 2012
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B007JN6UOG
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #23,692 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews

385 of 410 people found the following review helpful By Neutralist on August 3, 2012
Format: Paperback Verified Purchase
I recently watched "Forks Over Knifes" and got enough inspiration to try learning to cook using more healthier vegetable-centric ingredients. I received this book a few days ago and started cooking.

As a reference point, please keep in mind that I'm a typical guy who used to eat 20oz Rib-Eye stake and considered mashed potatoes my daily serving of vegetable. Besides, vegetables are what my food ate.

The book starts with explanation of the differences in the vegetable ingredients, fundamentals of cooking such as preparing your stock & sauces, then quickly moves to breakfast, salads, soups, stews, chilies, grilled, wraps, stir-fried, baked, casseroles, and desserts.

Unlike other cookbooks, all of the above use vegetable as primary ingredient using cooking methods from around the world. For example, I enjoy miso soup with my sushi, but never knew that miso sauce was made using mirin and paired with rice.

While this book concisely explains the ingredients and cooking directions in plain English, the author/publisher seem to forget that a picture is worth a thousand words. For example, page 168 has one of my favorite Thai dishes, Pad Thai. While the cooking directions are clear, I wish they had a picture of the final dish to help me "toss the sauce with the cooked pasta and garnish with the peanuts". I do "eat" with my eyes and nose before the taste. To their credit, included are a dozen full page photos of dishes but they are more like teasers for the next cookbook.

Overall, a must buy. Would I recommend? Absolutely!
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211 of 242 people found the following review helpful By Theodore L. Kneupper on April 11, 2013
Format: Paperback Verified Purchase
After viewing the FOK film and thinking that this would be a good direction to go, I bought this book because of the positive reviews. I should have looked at the 1-star ones. After trying about 7 of the recipes, I have to agree with several of those thumbs-down assessments: the recipes are poorly described, often failing to give measurable amounts of some ingredients, and give no indication of how many servings they make. What's even worse is that, after thinking that I'd now be able to move to a super-healthy diet that tastes really good, most of what I've tried is sub-par at best, and some are outright DISGUSTING (try the no-cheese sauce if you want to experiment; both my and my wife found it reminiscent of septic tank odor! And I wasted a nice bunch of broccoli I poured it on). My verdict: the author ought to go to cooking school, test his recipes on an average group of people, only put in ones that get at least a B, and learn to write recipes that give the needed information. Overall, it seems like another scam, particularly exploiting people honestly looking for a healthy diet. It leads me to look into both the FOK documentary and Dr. Esselstyn's claims much more carefully. would do well to disassociate themselves with this recipe book.
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346 of 407 people found the following review helpful By Disco Owl on August 17, 2012
Format: Paperback
This cookbook is riddled with typos and, omitting whole entire ingredients from the recipe. Publisher came out with a statement saying they are going to fix mistakes in future printings, but they should take the current version off amazon immediately. Not fair for consumers to spend money on something that is a total amateur publishing. As someone who works in publishing, this is really offensive. I know what it's like to proofread, and it's not brain surgery. I can understand one or two typos here and there, but i've only made 4 recipes so far and every single one had an error. And unfortunately, the ending results of everything i've made have been mediocre. Nothing really BAD or terrible, but nothing i'd make again or offer to guests. If this book can't win over a vegan like myself, it's certainly not going to win over any meat-eaters. Very disappointed. I was really excited and hopeful for a Forks Over Knives revolution, but it's not going to happen anytime soon with a cookbook like this. Sorry! (And who puts indian curry on pasta??? That is just wrong.)
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131 of 152 people found the following review helpful By JMF on September 14, 2013
Format: Paperback
I too, was really excited to start cooking from this book after seeing the movie. I couldn't wait to make the lasagna. It took me hours to complete and tasted absolutely horrible. I thought it was a strange mix of ingredients but after hearing it raved about on the movie I was willing to try. Next I tried the wild rice, cabbage and chick pea pilaf. While it showed promise it was very, very, very bland even with the ginger. I started looking for the stroganoff recipe which has the wrong page number referenced. Recipes are way too complicated and nobody wants to put in that much shopping and cooking time for awful results.
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Format: Paperback
I am eating my way through this cookbook and writing reviews of the recipes at I have not made every recipe yet but so far I have really enjoyed making food that is both healthy and tasty. I also like that everything in this book follows the fasting guidelines for the Orthodox Christian Church. Some of the recipes are amazing such as the egyptian fava bean soup and the polenta with pears and cranberries. I would not recommend any of the recipes that use the no-cheese sauce, that was disgusting. However, I wish this book had more deserts that you did not have to bake or that did not contain so much sugar (such as sorbets or banana ice creams). Overall, I have made more tasty recipes than bad or mediocre ones and the recipes that have turned out great definitely outweigh the possibility of making some of the not-so-great recipes.
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Topic From this Discussion
Does kindle version have links in index, contents?
All you have to do is open the sample e-book & go to the TOC - if it is all black & doesn't look like you can click on it, then it does not have a linkable TOC, but if it looks like you can (usually, the TOC is in blue writing, but could be a different color), then it has a linkable TOC.

As for... Read More
Aug 27, 2012 by Super Kessa, Ferret Whisperer Extraordinaire |  See all 3 posts
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